The Sazerac

Ingredients

1 oz. cognac

1 oz. rye whiskey

¾ oz. demerara syrup

4 dashes Peychaud’s bitters

1 dash Angostura bitters

1 spray Herbsaint

Lemon peel

Preparation

Mix cognac, rye, demerara syrup (1:1 demerara sugar and water by weight), Peychaud’s, and Angostura in a mixing glass or pint glass. Add a large handful of fresh ice, and stir for 30 seconds. Rinse or spray a chilled glass with Herbsaint to coat the glass, and then discard the excess. Strain the cocktail into the chilled glass. Cut a large swath of lemon peel, express over the cocktail, and serve on the rim of the glass.